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Ferris Bueller’s Day Off Jul 29, 2014 Who needs school when you can spend your time dancing in downtown parades, driving fast cars and dining at posh restaurants? 64 other events on Tuesday, July 29
 
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San Diego planning director’s uphill battle to create walkable communities
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Documentary about the famous film critic leads our rundown of movies screening around town
Editorial
Kevin Faulconer should follow Dallas County Judge Clay Jenkins’ lead
Seen Local
Painter spends plenty of time curating and exhibiting interesting work online
Arts & Culture feature
A look at the late architect's lasting impacts as his murderer faces 15 years to life

 

 
 
Home / Articles / Eats /  Wandering Appetite
 
Monday, August 27,2012
Wandering Appetite

Lamb, ice cream and Andrew Zimmern

Oasis Ice Cream Parlor is a great encore to Aqui es Texcoco

By Marie Tran-McCaslin
“We wanted to know if you would join us for ice cream.” Andrew Zimmern perked, his face lighting up with a big smile. “Yes. Yes, I would.”
Monday, August 6,2012
Wandering Appetite

Village House Kalina shines in La Mesa

Ukrainian restaurant serves a rib-stickingly good meal

By Marie Tran-McCaslin
The closest experience I’ve had to Ukrainian cuisine is a handful of Russian dishes, including a vodka-soaked banquet, but I can’t say much other than that it was delicious.
Monday, July 16,2012
Wandering Appetite

Rudy’s Taco Shop’s simple street-style food

Solana Beach eatery’s surprisingly delicious soups are a bonus

By Marie Tran-McCaslin
Nestled in a quiet part of Solana Beach near the library, Rudy’s boasts usual suspects like burritos and enchiladas. However, there’s a section labeled “street tacos” that includes carne asada, carnitas, cabeza (head), lengua (tongue), al pastor and chicken.
Monday, June 25,2012
Wandering Appetite

San Diego Filipino food primer

Tita’s, Valerio’s and Manila Sunset are gateways to delicious dishes

By Marie Tran-McCaslin
My introduction to Filipino food was at a potluck at my first job. I was delighted by the homemade pancit (stir-fried rice noodles), chicken adobo (stewed in a soy sauce and vinegar-based sauce) and lumpia (fried egg rolls).
Monday, June 11,2012
Wandering Appetite

Much better than hot pockets

Pacific Beach’s Papa Luna’s features empanadas filled with tradition or whimsy

By Marie Tran-McCaslin
Dough wrapped around filling is a common theme in many cuisines. The filling can be meat-based or not; the dough can be crisp pastry or chewy wrappers.
Monday, May 14,2012
Wandering Appetite

It’s easy to find Rachel Caygill

After leaving Bankers Hill, pastry chef’s work is popping up in new places

By Marie Tran-McCaslin

I became acquainted with Rachel Caygill’s desserts after a three-month stint preparing for a standardized test. Some sixth sense had me ordering pie, with cherries baked soft, but still toothsome and soaked in syrupy sauce.

Monday, April 23,2012
Wandering Appetite

A friendly neighborhood bar—but with coffee

Café Moto’s retail store feels like Cheers, but without booze or the catchy theme song

By Marie Tran-McCaslin
The interior is warm, with a bar where you can sip coffee, chat with the friendly folks preparing your drink and relax.
Monday, March 26,2012
Wandering Appetite

Pizzeria Bruno Napoletano is the upper crust

University Heights joint’s Naples-style pizza not a secret anymore

By Marie Tran-McCaslin
Before it came along, I didn’t appreciate pizza crust. It was merely a carrier for whatever was on top.
Monday, March 12,2012
Wandering Appetite

Luxurious Currant is sexy and indulgent

Downtown brasserie serves up simple French-American food

By Marie Tran-McCaslin
I always start with the daily flavored popcorn. One popular flavor is Gruyere cheese and ham, which combines a very American snack with very French flavors.
Monday, February 27,2012
Wandering Appetite

Zumbar Coffee elevates the humble brew

Owner Steve Rayle and crew bring top-notch coffee to San Diego’s biotech hub

By Marie Tran-McCaslin
When I met Rayle, it wasn’t as a food writer; it was as a coffee geek and longtime customer who finally got to meet the brains behind the operation.
 
 
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